Monday, March 14, 2011

The Trout is a regular reader of Wine Spectator. When he found this recipe, along with a video showing how to prepare it, he was very excited and started the grocery list. This was a very nice first course. I can see preparing this often. In fact, the dipping sauce was so great, we have prepared that again as a substitute for the traditional chili sauce and horseradish sauce for shrimp cocktail. A very nice change, though I really do love horseradish!!

Prepare the cucumber by cutting off both ends and then cutting lengthwise into very thin slices. Arrange on paper towels and sprinkle with salt and let sit 30 minutes.

Prepare the ceviche by assembling all the ingredients in a large bowl. Season to taste and let marinade in the refrigerator for 30 minutes. In true ceviche, the fish, or shrimp in this case, would be added raw to the marinade and the citrus in the juice would "cook" the fish. Even the author of this recipe believes that boiling the shrimp for at least 1-2 minutes is necessary.

Prepare the dipping sauce and reserve.

Rinse the cucumbers and dry with a paper towel. Make a roll and secure with a toothpick. Add a few spoonfuls of the shrimp ceviche and continue until all the cucumbers slices have been rolled and filled.
Arrange on a serving platter and spoon the spicy dipping sauce over each roll and sprinkle the rest around the rolls. Serve at once.